A glimpse into a vintage lovers life and style

Tuesday, May 17, 2011

Flavor of the Week

As you can see, I'm revamping the look of my blog too!!! Please let me know how you like it! Your thought and comments are important.
Alright, so today is Tuesday and its time for another new weekly feature!
Flavor of The Week... a new weekly recipe for us to try!! I love reading and trying out new recipes. Sometimes you don't realize how easy some things are to make, until you get a little motivation to make it and find out for yourself!
I'm a vegetarian, for 7 years now, so my recipes will almost always be vegetarian... but don't let that stop you from trying them out, or adding a little twist with chicken, or beef or whatever it is you like best!
Today's recipes is:
Mediterranean Chickpea Salad
8 ounces ( 1.5 cups) dried chickpeas, soaked, and liquid reserved
1 1/4 teaspoon course salt
1 garlic clove, minced
16 whole black peppercorns, crushed
3 tablespoons sherry vinegar
2 tablespoons extra-virgin olive oil
3/4 teaspoon dried oregano
2 cups ( 8 ounces) yellow or red cherry tomatoes, halved
1/2 English cucumber, peeled and cut into 1/2" dice
1/2 green bell pepper, ribs and seeds removed cut into 1/2" dice ( 1 cup)
2 carrots ( 4 ounces)cut into 1/2" dice
3 scallions, sliced into 1/2" pieces
3 tablespoons coarsely chopped fresh flat leafed parsley
2 tablespoons shredded fresh basil
1. Place chickpeas, soaking liquid, and 3/4 teaspoon salt in a large pot. Liquid should cover by 2"; adjust as necessary. Bring to a boil. Reduce heat, and simmer gently. Cook, stirring occasionally, until chickpeas are tender about 40 minutes. Drain and transfer to a bowl. This should make 3 cups of chickpeas.
2. Meanwhile, using a chefs knife, press flat side of the blade back and forth across garlic and remaining 1/2 teaspoon salty to make a paste. Transfer to a bowl and whisk in peppercorns, vinegar, oil and oregano. Pour dressing over chickpeas. Let stand stirring once or twice for 30 minutes. Toss in tomatoes, cucumber, bell pepper, carrots, scallions, parley and basil.
This recipes uses non precooked chickpeas. To save time you can use canned chickpeas, if you really want.
Chickpeas are a good way for vegetarians to get much needed protein and fibre, as they are high in both.
This recipe is sourced from Martha Stewart online.

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